Deep Fry

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

These adorable East African doughnuts are fluffy, chewy, and doused in cardamom syrup. No kneading or shaping required.

Saucy and glossy. Sweet, spicy, and sticky. Shatteringly crisp. And probably more exciting than the halftime show.

These crunchy, cheesy fried rice balls are the perfect snack for any time of day, and they come together in less than half an hour.

It only takes a handful of ingredients to bring this dazzling South Asian snack to life in your kitchen. These particular jalebi strike the perfect balance between crispy, chewy, and sweet.

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).

Your two favorite breakfasts (syrupy pancakes and doughnuts) now coexist in the form of a pillowy, maple-glazed doughnut. 

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream. 

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

This East African snack is fluffy, crispy, and mildly sweet—like the best parts of French beignets and American old-fashioned doughnuts combined into one bite.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.

This is a labor of love that will make other people love you, which is reason enough to give this recipe a try.

We combined two great Thanksgiving traditions in this recipe—deep-fried whole turkeys (which requires an outdoor cooking vessel and a scary amount of hot oil), and the flavors of stuffing, which are worked into a crunchy coating for these tenders.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.